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Methodological and Definitional Issues in the Archaeology of Food

Commensality : From Everyday Food to Feast

Bloomsbury Academic, 2015

Book chapter

...The methodological challenge of food archaeology All archaeologists recognize that methodological factors determine the validity of archaeological interpretations of ancient foodways. If an excavator has not practiced...

Work

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...In much of the recent food studies literature an emphasis on identity, meaning, and consumption has led to a comparative neglect of the sheer hard work involved in growing, making, selling, and preparing food. While there are some excellent...

Digestif

The Restaurants Book : Ethnographies of Where We Eat

Berg, 2007

Book chapter

...A groaning table threatens the capacity of the most voracious of readers, and I must now serve the digestif. On the sympathetic principle that a slight touch of the bitters, a liquore amaro, might counter any reflux from such a postmodern...

The Arts of Happiness: A Journey Through Impure Tastes

Luca Vercelloni

Luca Vercelloni is the CEO and Founder of Brandvoyant, Italy. Author affiliation details are correct at time of print publication.

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The Invention of Taste : A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art

Bloomsbury Academic, 2016

Book chapter

...The ideological primacy of the taste metaphor shaped how people felt and thought until well into the eighteenth century, when the social and cultural climate evolved through plenty of lively debate. One outcome was the divorce between what...

Food and Art: Changing Perspectives on Food as a Creative Medium

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...What can be more disarming than ice cream? Miwa Koizumi’s NY Ice Cream Flavors (2007–09) comprised a series of ice cream flavors based on dishes identified with certain ethnic groups and neighborhoods in New York City (like sour cream...

Chefs as Content Creators: Arzak Kitchen and elBulli Foundation

Nina Levent

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...The material for this chapter was collected by the author during her site visits to Arzak restaurant and Laboratorio and elBulli Foundation in August and September of 2015. Elena Arzak The Arzak...

Historic pizzerias

Antonio Mattozzi

,

Antonio Mattozzi is an independent scholar who has collaborated with the history department at the University of Naples ‘Federico II’, Italy, as well as the Didactic Committee for the Institute of Campania for the Resistance, Italy. He is a former high school literature teacher whose family has made pizza in Naples for over 160 years. Author affiliation details are correct at time of print publication.

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Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

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and

Donatella Mattozzi

Donatella Mattozzi

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Inventing the Pizzeria : A History of Pizza Making in Naples

Bloomsbury Academic, 2015

Book chapter

...There are only thee or four pizzerias that are referred to as “storiche” (historic) in Naples—in other words, the ones that go back to the beginning of the nineteenth century or even before and are still open today. If we add the few...

From Georgian Dinners to Dinner with Dickens: “Don’t Preserve the Historic Kitchen! Go Into the Historic Kitchen!”

Nina Levent

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

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Irina D. Mihalache

Irina D. Mihalache is Assistant Professor of Museum Studies at the University of Toronto, Canada Author affiliation details are correct at time of print publication.

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...On Friday, March 31, 1972, something big was happening in Toronto: a late Georgian era house, built for Judge William Campbell and his wife Hannah Campbell in 1822, traveled one and a half kilometers, on dollies, to its new location...

Authenticity

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...While in most spheres of life, “authenticity” is considered an overwhelmingly positive trait, providing one of the philosophical foundations for exercising ethical judgment (cf. Trilling 1972; Taylor 1992), the term is regarded...

Uncertainty and continuity in hard times

Antonio Mattozzi

,

Antonio Mattozzi is an independent scholar who has collaborated with the history department at the University of Naples ‘Federico II’, Italy, as well as the Didactic Committee for the Institute of Campania for the Resistance, Italy. He is a former high school literature teacher whose family has made pizza in Naples for over 160 years. Author affiliation details are correct at time of print publication.

Search for publications

Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

Search for publications
and

Donatella Mattozzi

Donatella Mattozzi

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Inventing the Pizzeria : A History of Pizza Making in Naples

Bloomsbury Academic, 2015

Book chapter

...Structural Difficulties As we have seen, one of the difficulties of living and working in Naples was real estate speculation. The fact that 400,000–500,000 people were forced to live in just a few square kilometers, and in an area...